Banana bread is good, but add peanut butter and chocolate chips and banana bread is awesome! It’s even better when you find a healthier recipe that doesn’t taste like you’re sacrificing anything. I’ve made this once before but never actually posted it. This time I substituted PB2 chocolate peanut butter for the regular stuff which made it even more low-fat/low-cal. I had actually never heard of it until a few weeks ago when a friend of mine posted it on her Facebook page. I figured it was worth a try especially since it was on sale on Amazon. I was impressed with the flavor and consistency.
Recipe Courtesy Of: Cooking Light
- 1 1/2 cups mashed ripe banana
- 1/3 cup plain fat-free yogurt
- 1/3 cup creamy peanut butter (I used PB2 chocolate peanut butter powder + water to = 1/3 cup)
- 3 tablespoons butter, melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 6.75 ounces all-purpose flour (about 1 1/2 cups) (I used 3/4 cup whole wheat and 3/4 cup white flour)
- 1/4 cup ground flaxseed
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2 tablespoons chopped dry-roasted peanuts (I didn’t have any, but I did add a few semisweet chocolate chips to each muffin!)
- Cooking spray (I used silicone muffin cups so I didn’t wind up needing any spray.)
Glaze: I haven’t put a glaze on these yet. I’ve already eaten one and don’t think it’s necessary but I’m sure it makes them even tastier!
- 1/3 cup powdered sugar
- 1 tablespoon lowfat milk
- 1 tablespoon creamy peanut butter
1. Preheat oven to 350°.
2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts.
4. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. I used muffin liners + a muffin pan to make easy-to-grab snacks!
5. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
6. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread
If you like banana bread you should give this one a try. It’s easy to make and another winner from Cooking Light in my book!